Note from Shannon: Please welcome Erin Gaines, CFH Customer Service Representative and Cultured Kitchen-Keeper.
Raw milk yogurt can be a tricky feat! Because it is not heated to 160+, the proteins in the milk are not denatured and cannot coalesce into a thicker yogurt. The milk will usually turn to yogurt, but it won’t be the thick creamy stuff you see at the store. It will be much more like a drinkable yogurt.
I already make kefir, so when I make yogurt, I want a thick creamy product! I love making yogurt by heating my raw milk to 180 and letting it cool to 110 before adding my culture. This make a delicious creamy yogurt that everyone in my family loves. But sometimes I get in the mood to keep my raw milk raw and vital. So this is the recipe I use!